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Vegetarian Times Issue: January 1, 2007 p.77
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1. Mix 1 3/4 cups soymilk with lemon juice in small bowl. Let stand 5 minutes.
2. Combine flours, baking powder, salt and baking soda in medium bowl.
3. Whisk egg replacer and remaining 1/4 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup.
4. Stir flour mixture into soymilk mixture. Fold in bananas.
5. Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter onto griddle for each pancake, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges. Flip, and cook 2 minutes more. Serve with maple syrup.
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Serves 6 (makes 18 3-inch pancakes)
Per SERVING:
| Calories | 258 |
| Protein | 8g |
| Total Fat | 7g |
| Carbs | 44g |
| Sodium | 412mg |
| Fiber | 4g |
| Sugar | 9g |
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I sometimes make these pancakes with whole wheat flour replacing buckwheat (I know, you lose some of the nutrients, but the fam prefers it!), and applesauce mixed with a little baking soda to replace the powdered egg replacer. They're delicious and healthy, as long as you watch the amount of syrup on them.
Thank you VT for all of your great information on everything I could ask about becoming a vegetarian/vegan and changing my life as a diabetic for the better.I order VT magazines tht I receive through out the year along with other helpful cooking magazines. So thank you for all the great recipes,information, and food substitutes. I know now that my sister and I are onour way to a healthier us. Heres to loosing it with VT for a better me. xoxo
Yes these are good with just wheat and oat flours as well, your really don't need the egg replacer,the banana does the trick anyway.
I have made buckwheat pancakes with coconut oil and coconut milk and they came out great. :D